Sheep's curd cheese bread dumplings | Hearty leftover lunch

Cut the stale white bread into small, approx. 1-centimetre cubes. Whisk the eggs with a pinch of salt and pepper into the lukewarm milk, then pour over the bread cubes. Let it sit for 5–10 minutes so the bread softens nicely and absorbs the liquid.

Add the crumbled sheep's curd cheese, minced garlic, two-thirds of the finely chopped fresh dill, and the fine wheat flour to the bread mixture. Knead thoroughly: the mixture should be soft but easily shapeable (if it is too soft, you can adjust it with a little more flour).

Bring plenty of lightly salted water to a boil in a large pot. With wet hands, shape the bread mixture into dumplings about the size of a small walnut or ping-pong ball. Cook them in gently simmering water for about 6–8 minutes; once they float to the surface, let them cook for another 2 minutes, then remove them with a slotted spoon into a bowl.